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A spoonful of mayonnaise over an open lid mason jar with mayonnaise in it.

Vegan Kewpie Mayo Recipe (Ready in 10 Minutes)

5 from 2 votes
Prep Time: 5 minutes
Total Time: 5 minutes
Serving Size: 24 tablespoons
Author Puja Verma
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DESCRIPTION

This vegan kewpie mayo recipe is rich, creamy, and umami-packed—just like the original, but completely egg-free! It’s made with pantry staples and comes together in under 10 minutes, making it the perfect addition to sandwiches, sushi, salad dressings, and more!

EQUIPMENT

INGREDIENTS
  

  • ½ cup room temperature soy milk (or aquafaba) I use Soy Beverage from Trader Joe's.
  • 1 cup neutral oil I use avocado oil.
  • 2 teaspoon Dijon mustard
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon white miso paste
  • ½ teaspoon vegan dashi powder
  • ¼ teaspoon black salt
  • 1 teaspoon garlic powder

METHOD
 

  • Add room temperature soy milk (or aquafaba) to the food processor, and process for 45 seconds to help thicken the plant milk.
    Note: If your soy milk is chilled, then microwave for 30 seconds before adding to the food processor.
  • Next add all the remaining ingredients minus the oil. Process for about 30 seconds till everything is blended together.
  • Stop and scrap down the sides of the food processor bowl. Then start back processing again while slowly and continuously adding a thin stream of oil till it's all emulsified, and the mixture begins to thicken.
    Note: Adding oil must be done slowly for proper emulsification.
  • Store in an air-tight container and refrigerate - The mayonnaise thicks even more when chilled for a couple hours. Use as needed.

NOTES

Note: If you don't have a Trader Joe's near you, then you can find the same product from amazon. Or you can use any vegan umami dashi powder. 
  • Reduce the aquafaba: If your aquafaba is considerably thin (most likely, if you make your own chickpeas), then I suggest reducing it in a saucepan on the stovetop. This will help thicken the consistency, creating a better egg replacement.
  • Temperature: Use the same temperature of ingredients as I find this helps the mayonnaise emulsify and thicken up quicker.
  • Smoother texture: If you want the smoothest consistency, I suggest removing the chickpea skins before adding them to the blender.

NUTRITION

Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 38mg | Potassium: 5mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 1mg | Iron: 0.02mg
Course: Condiments
Cuisine: Japanese
Keyword: vegan japanese mayo, Vegan Kewpie Mayo
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